Menu Enter a recipe name, ingredient, keyword...

Cheesy Scalloped Potatoes & Carrots


Google Ads
Rate this recipe 4.5/5 (52 Votes)
Cheesy Scalloped Potatoes & Carrots 1 Picture


  • 2 lb. (900 g) Yukon gold potatoes (about 6), peeled, thinly sliced
  • 4 carrots, cut diagonally into thin slices
  • 2 onions, sliced, separated into rings
  • 3 Tbsp. butter
  • 2 Tbsp. flour
  • 1 tsp. salt
  • 1/2 tsp. black pepper
  • 1/4 tsp. cayenne pepper
  • 1-1/2 cups milk
  • 1-1/2 cups shredded Cracker Barrel Old Cheddar Cheese


Servings 12
Preparation time 30mins
Cooking time 90mins
Adapted from


Step 1

HEAT oven to 375°F.

COOK vegetables in boiling water in large saucepan 8 to 10 min. or until tender. Meanwhile, melt butter in medium saucepan on medium heat. Add flour and seasonings; mix well. Cook and stir 1 min. Gradually stir in milk until well blended. Bring to boil on medium heat; cook 5 min. or until thickened, stirring constantly. Stir in cheese; cook on low heat 1 min. or until melted, stirring constantly.

DRAIN vegetable mixture; spoon half into 13x9-inch baking dish sprayed with cooking spray. Cover with half the cheese sauce. Repeat layers; cover.

BAKE 45 min. to 1 hour or until vegetable mixture is heated through, uncovering after 30 min.

Review this recipe